Effect of Ergothioneine Treatment on Main Quality of Postharvest Agaricus bisporus

被引：0
|
作者：
Jin Z. [1 ]
Huang Q. [1 ]
Zhou Q. [1 ]
Jiang T. [1 ]
Zheng X. [1 ]
机构：
[1] College of Food & Biotechnology, Zhejiang Gongshang University, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2017年 / 17卷 / 03期
关键词：
Agaricus bisporus; Browning; Egrothioneine; Quality;
D O I：
10.16429/j.1009-7848.2017.03.024
中图分类号：
学科分类号：
摘要：
In order to determine the effectiveness of egrothioneine on the preservation of Agaricus bisporus. The effects of exogenous ergothioneine solution treatments in different concentrations (0.03, 0.06 and 0.12 mmol/L) on browning and main quality of postharvest Agaricus bisporus under 4℃ were investigated. The results were as follows: The firmness and content of ascorbic acid of ergothioneine treatment (0.12 mmol/L) were higher than control by 3.5% and 17.0%, respectively. In addition, the percentage of membrane lipid peroxidation (MDA) and browning degree of ergothioneine treatment reduced 2.9% and 20.8%, respectively, compared with control group. Ergothioneine treatment significantly reduced PPO activity and membrane permeability, as a result, it maintained a better structure and function of membrane system, delayed browning and extended the storage time. Overall, exogenous ergothioneine treatment has potential application foreground on the preservation of Agaricus bisporus. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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页码：194 / 200
页数：6
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